BR112014004375A2 - intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos - Google Patents

intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos

Info

Publication number
BR112014004375A2
BR112014004375A2 BR112014004375A BR112014004375A BR112014004375A2 BR 112014004375 A2 BR112014004375 A2 BR 112014004375A2 BR 112014004375 A BR112014004375 A BR 112014004375A BR 112014004375 A BR112014004375 A BR 112014004375A BR 112014004375 A2 BR112014004375 A2 BR 112014004375A2
Authority
BR
Brazil
Prior art keywords
beer
yeast
pichia spp
ethyl
hops
Prior art date
Application number
BR112014004375A
Other languages
English (en)
Inventor
Hendrik Swiegers Jan
Sarens Sofie
Original Assignee
Chr Hansen As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of BR112014004375A2 publication Critical patent/BR112014004375A2/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/287—Treating beerwort with hopextract

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

resumo patente de invenção: "intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos". a presente invenção refere-se a cepas pichia spp que apresentam propriedades vantajosas úteis no processo de fermentação de cerveja. em particular, cepas de leveduras pichia spp podem ser combinadas com as cepas de levedura de cerveja normais e diferentes variedades de lúpulos em um processo de fermentação para produzir efeitos sinérgicos - a saber, o aumento na produção de ésteres no produto de fermentação. mais especificamente, a levedura pode ser utilizada para produzir níveis elevados de acetato de isoamila, acetato de isobutila, propionato de etila, valerato de etila, butirato de etila, decanoato de etila e octanoato de etila em cerveja. além disso, a cepa pichia spp., interage diferentemente com variedades de lúpulos diferentes, de modo que o perfil de sabor da cerveja pode ser ajustado por meio de utilização diferentes de combinações de cepas de pichia spp., e lúpulos . a presente invenção refere-se a um método de produção de cerveja com uma cepa de levedura pichia spp., e pelo menos, uma variedade de lúpulo, uma cerveja obtenível por tal método e uso de uma cepa de levedura pichia spp., de acordo com a presente invenção.
BR112014004375A 2011-09-02 2012-09-03 intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos BR112014004375A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11179862 2011-09-02
PCT/EP2012/067076 WO2013030398A1 (en) 2011-09-02 2012-09-03 Enhancement of beer flavor by a combination of pichia yeast and different hop varieties

Publications (1)

Publication Number Publication Date
BR112014004375A2 true BR112014004375A2 (pt) 2017-03-21

Family

ID=46763100

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112014004375A BR112014004375A2 (pt) 2011-09-02 2012-09-03 intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos

Country Status (14)

Country Link
US (2) US20140234480A1 (pt)
EP (1) EP2751250B1 (pt)
JP (1) JP6313208B2 (pt)
CN (1) CN103781896A (pt)
AU (1) AU2012300785B2 (pt)
BR (1) BR112014004375A2 (pt)
CA (1) CA2847467C (pt)
DK (1) DK2751250T3 (pt)
EA (1) EA031400B1 (pt)
ES (1) ES2674601T3 (pt)
MX (1) MX352345B (pt)
PL (1) PL2751250T3 (pt)
TR (1) TR201807687T4 (pt)
WO (1) WO2013030398A1 (pt)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PE20191358A1 (es) * 2013-03-07 2019-10-01 Chr Hansen As Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveri
EP2816102A1 (en) * 2013-06-18 2014-12-24 Anheuser-Busch InBev S.A. Method for preparing a fermented beverage and beverage thus produced
JP6329759B2 (ja) * 2013-12-04 2018-05-23 アサヒビール株式会社 ビールテイスト飲料及びその製造方法
WO2015117978A1 (en) * 2014-02-04 2015-08-13 Chr. Hansen A/S Production of cider with pichia kluyveri yeast
JP6420046B2 (ja) * 2014-02-20 2018-11-07 アサヒビール株式会社 発酵麦芽飲料
JP6420047B2 (ja) * 2014-02-20 2018-11-07 アサヒビール株式会社 発酵麦芽飲料
EP3296384B1 (en) * 2015-05-12 2021-01-13 Suntory Holdings Limited Hop extract and method for producing same
JP6786232B2 (ja) * 2016-03-17 2020-11-18 キリンホールディングス株式会社 ビールテイスト飲料およびその製造方法
JP6969893B2 (ja) * 2017-04-28 2021-11-24 アサヒビール株式会社 発酵麦芽飲料の製造方法
JP7201769B2 (ja) * 2017-04-28 2023-01-10 アサヒビール株式会社 発酵麦芽飲料の製造方法
CN108929818A (zh) * 2017-05-25 2018-12-04 杭州砖巷文化传播有限公司 一种桂花啤酒的制作工艺
JP7340452B2 (ja) * 2017-09-01 2023-09-07 キリンホールディングス株式会社 米発酵ビールテイスト飲料およびその製法
CN107904058B (zh) * 2017-12-26 2021-05-14 大连工业大学 一种产香酵母和酿酒酵母混合发酵的啤酒的制备方法
KR102056473B1 (ko) * 2018-03-26 2019-12-17 김정하 장미꽃 추출물을 포함하는 맥주의 제조방법
KR102094197B1 (ko) * 2018-07-20 2020-03-27 버드나무양조장 주식회사 메밀 맥주의 제조방법
BR112021002601A2 (pt) 2018-08-13 2021-05-11 Chr. Hansen A/S produção de suco de vegetais fermentado livre de álcool com levedura de pichia kluyveri.
AU2018441170B2 (en) * 2018-09-10 2024-09-19 Heineken Supply Chain B.V. Low-alcohol beer with reduced wort flavor
CN109135984A (zh) * 2018-09-27 2019-01-04 天津科技大学 一种蜂蜜艾尔精酿啤酒生产方法
WO2020157891A1 (ja) * 2019-01-31 2020-08-06 サントリーホールディングス株式会社 ビールテイスト飲料
BR112022002671A2 (pt) * 2019-08-16 2022-05-03 Heineken Supply Chain Bv Produção de uma bebida sem álcool
KR20230025024A (ko) * 2020-06-24 2023-02-21 소시에떼 데 프로듀이 네슬레 소시에떼아노님 발효 음료 조성물
CN111621429B (zh) * 2020-06-30 2023-05-26 太原师范学院 一株高产酯毛榛毕赤酵母及其在木枣果酒发酵中的应用
WO2022003012A1 (en) 2020-06-30 2022-01-06 Chr. Hansen A/S Production of dairy and dairy anologue products with pichia kluyveri yeast
CN112812914A (zh) * 2021-02-19 2021-05-18 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) 一种基于克鲁维毕赤酵母和酿酒酵母的混菌发酵工艺
KR102673677B1 (ko) * 2021-09-29 2024-06-10 하이트진로 주식회사 이소아밀 아세테이트 생성능이 우수한 사카로마이세스 파스토리아누스 hy2
KR102698540B1 (ko) * 2021-11-08 2024-08-22 농업회사법인 (주)헴프앤알바이오 항산화，항당뇨 및 항혈전 활성이 우수한 대마 맥주 및 이의 제조 방법
EP4451893A1 (en) * 2021-12-21 2024-10-30 Société des Produits Nestlé S.A. Fermented tea beverage
WO2024003160A1 (en) * 2022-06-30 2024-01-04 Chr. Hansen A/S Inhibition of saccharomyces by pichia kluyveri

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US288619A (en) * 1883-11-20 Johx paul buekhaed and feaoti xovotxy
DD288619A5 (de) * 1989-10-26 1991-04-04 Veb Wtoez Der Brau- Und Malzindustrie,De Verfahren zur herstellung von grundstoffen, insbesondere fuer alkoholfreie und alkoholarme getraenke
US6013288A (en) * 1995-02-17 2000-01-11 Suntory Limited Process for manufacturing beer
JP2006197840A (ja) * 2005-01-20 2006-08-03 Mie Prefecture サッカロミセス・セレビシェ及びピキア・アノマラを用いたアルコール飲料の製造
ES2324508B1 (es) 2006-12-27 2010-05-31 Consejo Sup. De Invest. Cientificas Mejora del contenido aromatico de vinos y otras bebidas alcoholicas mediante la utilizacion de microorganismos que, durante la fermentacion, producen monoterpeno sintasas.
NZ566518A (en) 2008-03-07 2011-05-27 Matthew Robert Goddard Yeast volatile thiol production in mixed ferments
US8889201B2 (en) * 2008-08-21 2014-11-18 Pat's Backcountry Beverages, Inc. Method of making alcohol concentrate
CN101684475A (zh) * 2009-06-02 2010-03-31 厦门大学 重组毕赤酵母工程菌的构建及其应用
MX337330B (es) * 2009-12-21 2016-02-08 Ct De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco A C Procesos para aumentar la capacidad fermentativa de levaduras no-saccharomyces.
CN102051290B (zh) * 2010-09-30 2013-06-12 山西悦卜林创业投资有限公司 红枣啤酒及其酿造方法
CN102051289B (zh) * 2010-09-30 2013-01-30 山西悦卜林创业投资有限公司 红枣营养啤酒

Also Published As

Publication number Publication date
EA031400B1 (ru) 2018-12-28
CA2847467A1 (en) 2013-03-07
EP2751250B1 (en) 2018-03-28
ES2674601T3 (es) 2018-07-02
JP2014525257A (ja) 2014-09-29
EP2751250A1 (en) 2014-07-09
US20140234480A1 (en) 2014-08-21
DK2751250T3 (en) 2018-04-30
CA2847467C (en) 2018-10-09
US20170183612A1 (en) 2017-06-29
WO2013030398A1 (en) 2013-03-07
PL2751250T3 (pl) 2018-09-28
AU2012300785B2 (en) 2017-01-12
NZ620946A (en) 2015-07-31
JP6313208B2 (ja) 2018-04-18
TR201807687T4 (tr) 2018-06-21
MX2014002251A (es) 2014-04-30
CN103781896A (zh) 2014-05-07
US10544385B2 (en) 2020-01-28
AU2012300785A1 (en) 2014-02-27
MX352345B (es) 2017-11-22
EA201490551A1 (ru) 2014-06-30

Similar Documents

Publication Publication Date Title
BR112014004375A2 (pt) intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos
WO2013105827A3 (ko) 퓨트레신 생산능이 향상된 재조합 미생물 및 이를 이용하여 퓨트레신을 생산하는 방법
WO2012098296A3 (en) Method for improving strength and retention, and paper product
WO2011006137A3 (en) Methods and compositions for the recombinant biosynthesis of n-alkanes
WO2014202564A3 (en) Method for preparing a fermented beverage and beverage thus produced
WO2011028888A3 (en) Methods of reducing virucidal activity in pcv-2 compositions and pcv-2 compositions with an improved immunogenicity
UA92861C2 (ru) Фармацевтическая композиция для лечения депрессии и способ ее получения
MX2012007717A (es) Cepas y metodo para la produccion de metionina.
WO2012053794A3 (en) Microorganism producing o-phosphoserine and method of producing l-cysteine or derivatives thereof from o-phosphoserine using the same
BR112015001767A2 (pt) enzimas
BR112014010562A2 (pt) aumento de qualidade e sabor do cacau usando cultura de partida da levedura pichia kluyveri para fermentação do cacau
MX2014006165A (es) Bebida no alcoholica con sabor a cerveza que tiene una alta proporcion de monosacaridos y disacaridos.
WO2014177989A3 (en) Reduced toxicity in alcoholic beverages
CL2012002335A1 (es) Metodo para producir arginina mediante la fermentacion de agro-residuos en la presencia de por lo menos una corynebacterium glutamicum atcc 21831 o corynebacterium glutamicum atcc 21493 para producir un licor fermentado que contiene arginina y recuperarla del licor.
MX2016010031A (es) Composiciones para producir jarabes de glucosa.
MX2013010624A (es) Mejoramiento a la panificacion con un alto contenido de levadura.
PH12015501380A1 (en) Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages
MX345720B (es) Método de producción de tubo de metal sin soldadura.
MD763Z (ro) Procedeu de stabilizare a vinului spumant (variante)
ES2430788B1 (es) Cepa y composición de pediococcus damnosus, usos y método para la realización de la fermentación maloláctica
WO2013040572A3 (en) Compositions and methods for the production and use of human cholinesterases
ES2397885A1 (es) Derivados de colismicina.
WO2011132836A3 (ko) 에탄올-저항성 효모 유전자 및 이의 용도
GR1007809B (el) Προϊον και μεθοδος παρασκευης αλκοολουχου ποτου με χαμηλο ποσοστο αιθυλικης αλκοολης
Stepanyan The Demonstration of Religious Modernism in Modern Transformational Society: The Crysis of Religion as an Expression of World-Wide Cultural Crisis:????????????????????????????????????????????????????

Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according art. 34 industrial property law
B07A Technical examination (opinion): publication of technical examination (opinion)
B09B Decision: refusal
B09B Decision: refusal

Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL